Creamy Carrot, White Bean, and Pear Soup

A lowfat recipe that packs a lot of flavor! Goes well with sesame breadsticks and a green salad.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 1  tablespoon butter
• 1  cup  thinly sliced leek (white and pale green parts only)
• 2  cups water or 2  cups chicken broth
• 1 1⁄2 cups  thinly sliced peeled carrots
• 15  ounces  canned white beans, drained
• 1  cup  coarsely chopped peeled pear
• 2  teaspoons  chopped fresh rosemary or 1 1⁄2 teaspoons dried rosemary

Directions

1. Melt butter in heavy medium saucepan over medium heat. Add leeks and sauté until tender, about 10 minutes. Add 2 cups water, carrots, beans, pear and rosemary; bring soup to boil. Reduce heat to medium-low, cover and simmer until carrots are tender, about 15 minutes.
2. Purée soup in 2 batches in blender until smooth. Return to saucepan; Thin with more broth or water to desired thickness. Season to taste with salt and pepper.
3. Can be doubled.